Polynesian Chicken

Ingredients:

1 lb Boned, Skinned Chicken
1 tb Cider Vinegar
1 tb Brown Sugar
2 tb Low Sodium Soy Sauce
1 tb Cornstarch
Halved
1/2 lb Snow Peas Diagonally
Chestnuts Drained
8 oz Can Sliced Water
Thick Carrots
1 c Diagonally Sliced 1/4 in.
Undrained
1 lg Can Pineapple Chunks,
1/2 ts Garlic Powder
Pieces
Breasts Cut Into 1 Inch
2 c Hot, Cooked Long Grain Rice

Method:

Sprinkle Chicken With Garlic Powder; Place in 2 1/2 Quart Casserole Coated With Cooking Spray.
Cover With Plastic Wrap, Vented.
Microwave At High 4-5 Min.
OR Until Done.
Drain & Set Chicken Aside.
Drain Pineapple, Reserving Juice; Set Pineapple Aside.
Combine 2 T.
Juice, Carrots & Water Chestnuts in The Casserole.
Cover & Microwave At High 2 To 3 Min.
Add Pineapple & Snow Peas; Cover & Microwave At High 1 Min.
Combine Remaining Pineapple Juice, Cornstarch, Brown Sugar, Soy Sauce & Vinegar in A 2-Cup Glass Measure; Stir Well.
Microwave At High 1 Min.
OR Until Thickened.
Add Chicken & Sauce To Casserole; Toss Gently To Coat.
Microwave, Uncovered At High 1 Min.
OR Until Thoroughly Heated.
Serve Chicken Mixture Over Rice.
272 Cal.
Per Chicken Breast And 1/2 C.
Rice.
(Fat 7.
5, Chol.
14 3.
)